Hunting Miss Homemade: Recipe

Squirrel Pot Pie (Recipe)

Squirrel meat is very lean, so it must be cooked "low and slow" to produce tender meat.

Squirrel Pot Pie

Ingredients:

2 to 3 cups cooked squirrel, chopped

Dice 1 cup each:

potato

carrot

celery

onion

1/2 tsp homemade garlic powder

1/2 tsp homemade onion powder

1/2 tsp homemade poultry seasoning

1/4 cup butter

1/2 cup flour

2-1/2 cups chicken broth

1 cup half-and-half

1/4 cup white wine

1 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup frozen peas

two 9" homemade pie crusts, recipe below

Directions:

Place the diced vegetables in a skillet with the butter and season with garlic and onion powder. Saute until tender.

Sprinkle flour over the cooked vegetables and mix well for one minute. Combine the chicken broth with half-and-half and wine.

Pour over the sauteed vegetables; stirring until it thickens and is bubbly. Season with salt and pepper and add the frozen peas and squirrel meat. Heat through, and pour into prepared pie plate. Cover with the other pie crust and put a slit in the top crust.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

No-Fail Pie Crust

Pie Crust Ingredients: - makes two 9 inch crusts

3 cups flour

1 cup Crisco shortening

1/2 tsp salt

1 egg, beaten

5 TBS cold water

1 tsp vinegar

Directions:

In a bowl, cut together the flour, shortening and salt until it resembles small peas. In another bowl, whisk the egg, water and vinegar together and then gradually add to the flour mixture. Stir until it isjust moistened (over-stir and it's tough). Wrap and refrigerate for 30 minutes. Roll out and place one crust in a pie plate. Use the other crust to place over the filling.